This
was Christmas Eve Dinner 2006 (maybe Christmas day - don't remember).
Anyway, it was fantastic and have mede this a couple times
since.

This
rib rosat >>>>
Was cooked on my Big Green Egg for my neighborhood Gourmet Club.
I used the instructions below. You have
to be careful and keep a close eye on this cut, since just a few
degrees will make some this med or med well (vs med rare like I like
it).

Happy Birthday Gary - 10lb Rib Roast!! Eggzelent!

OK Don I know you like to steal the show but come on - pushing Gary out of his own Birthday Picture??!!!Man was this good! Cooked a little more (about 5degrees more than recipe below).

One of my favorite
meals is Prime Rib. While it's not easy to get Prime Rib you
can buy some really good Standing Rib Roasts that rival the best Prime
Rib. The Big Green Egg is a perfect oven for this.So here is what I
do.1) I air
dry my standing rib roast. Get a pan (I use pyrex dish), and a rib
roast rack. Wrap your rib roast in a clean towel or cheese
cloth and set on an elevated rack over the pyrex dish. Set
that in the fridge for a day or two.2) I set
out the rib roast on a kitchen counter about 2 or 3 hours before I plan
to cook it. This brings the temp of the meat up to room temp
rather than fridge temp and will shorten the time needed in the
oven. We want to keep this tender. At the end of
this use some Kosher or Sea Salt on the outside of the roast.
Fresh ground pepper is good too. I have used butt rub or
too. Also have used salt, pepper and Herbs de
Provence too. All are good, try your favorite spices. 3) Plan
on 20-25 min/lb.I like my rib roast Med Rare. I cook it to about
115 degrees at 200-225 on the egg (I use a small handful of my favorite
wood chips). Hickory is good. Note - I use indirect method in this stage.4)
Once it hits 115 degrees crank up your egg by opening the bottom vent
and take off the top flywheel vent. Personally I then take my
plate-setter out of my egg and go to direct cooking.
Bringing the egg up to about
500 degrees or so. I then shut it down (close both top and
bottom vents). This will
make a crispy outside to the roast (mmm mmm). 5) Let it
cook to 125 degrees with both top and bottom vents closed then take it out of the egg. Keep your
temp guage inside the roast during this. Now wrap it in foil
(shiny side in) and let it sit at room temp till it hits about 135
degrees. Yes the roast will keep cooking.
This will take about 30 min.6) Slice
and eat. Serve with Horseradish for those that like it.Now if you want the
roast to be medium I think you need to add about 10 degrees to all
temps I stated above. If you want it cooked more than that,
well then get a different cut of meat!!!